Category Archives: Lunch

It’s the beginning of a new year as I write this post, and I was able to convince my husband to go on a Paleo diet with me. (We’re following Chris Kresser’s Paleo Cure) Yesterday he told me he was already missing bread – mostly to sop up all the great sauces and pan juices from the delicious Paleo food we’ve been eating! So I made him happy by fixing waffles for lunch today. And I made me happy by finding this great Paleo-friendly waffle recipe from Eat Beautiful that uses green plantains instead of flour. The original recipe had the chicken cooked right into the waffles, but I wanted to be able to have a chicken gravy to go over top ’cause that’s how I like ’em.

These waffles are definitely main dish worthy – brunch, lunch or dinner – with a little south-of-the-border spice added to make them extra good. The gravy is made with nourishing homemade bone broth and thickened with arrowroot powder so it’s gluten-free and allergy friendly. I’ve even given a substitute to make this dairy-free, too.

If you’ve never purchased plantains before – they are like giant, thick bananas. They can be used green (like here for these waffles) or almost black-ripe (like for these pancakes). When they are green they are a good source of resistant starch which feeds the beneficial bacteria in your digestive tract.

To make the waffles:

Preheat your waffle iron according to manufacturer’s directions. Using a sharp knife, cut the tip ends off the plantains, then cut in half across the middle, then cut each half lengthwise. This will leave you with quartered plantain sections. Now you can slip your finger between the thick green skin and the yellow flesh. Peel off and discard the skin. Place the plantain quarters in a blender. Add in the remaining waffle ingredients, the eight eggs through the teaspoon of honey. Blend on high until the mixture is smooth and creamy. Yes, it will be pretty runny and you won’t understand how this could possibly make waffles, but it will work!

Brush the waffle iron with a little coconut oil or butter and then ladle the batter onto the preheated waffle iron. Use the amount of batter directed by your waffle iron manufacturer. Mine says to use 1/3 cup, but I actually ended up needing to use closer to 1/2 cup to get a waffle without holes. So adjust your batter accordingly. The baking time will be as directed on your waffle iron directions. Mine is 3 minutes. That worked just fine.

To make the gravy:

Melt the butter in a large skillet over medium heat. Add the garlic and onions and saute for about three minutes until the onion begins to get translucent. Then add in the shredded chicken, chicken broth, salt, cumin and oregano. Stir until everything is simmering and hot. Combine the arrowroot with the 1/4 cup water until no lumps remain, then stir the arrowroot mixture into the simmering broth. Stir for just a little until the gravy begins to thicken, then reduce the heat to very low to keep warm until the waffles are done.

To serve: Place one waffle on a plate, top with butter if desired (and who wouldn’t desire a little more butter?!) and then ladle over about 1/2 cup of the chicken gravy. This whole recipe made about 8 waffles in my waffle iron, but yields will vary depending on the size of waffle your machine makes. I’d say all in all about 4-6 servings of waffles and chicken gravy.

Savory waffles with a little kick are smothered in rich chicken gravy for a hearty lunch, brunch or dinner entree. The waffles are made with green plantains, making them gluten-free and a great source of resistant starch for a healthy digestive system.

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